Butyrivibrio proteoclasticus Details: NCBI 43305, gram-negative or unknown [species]

| ATCC 51982| Butyrivibrio proteoclasticus| Butyrivibrio proteoclasticus (Attwood et al. 1996) Moon et al. 2008| Clostridium nakupumuans| Clostridium proteoclasticum| Clostridium proteoclasticum Attwood et al. 1996| DSM 14932| strain B316

  1. Rumen Bacterium: Butyrivibrio proteoclasticus is a bacterium found in the rumen of ruminant animals, including cows and sheep. It is involved in the complex microbial ecosystem of the rumen, where it contributes to the breakdown of complex carbohydrates and proteins derived from plant materials.

  2. Fermentation: Like other bacteria in the rumen, Butyrivibrio proteoclasticus is involved in the fermentation of ingested feed, breaking down cellulose and hemicellulose into simpler compounds. This fermentation process helps in the production of short-chain fatty acids (SCFAs) and provides energy for the host animal.

  3. Limited Information on Human Health: While Butyrivibrio proteoclasticus plays a crucial role in the digestive systems of ruminant animals, there is limited specific information on its direct health impacts in humans. The focus of research on this bacterium has been more oriented toward its ecological and metabolic functions in the rumen.

  4. Potential for Biofuel Production: Research involving Butyrivibrio proteoclasticus and related bacteria may extend beyond digestive processes. Some studies have explored the potential use of these bacteria in biofuel production due to their ability to break down plant biomass.

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Lab Reporting

Different labs use different software to read the sample. See this post for more details.
One lab may say you have none, another may say you have a lot! - This may be solely due to the software they are using to estimate.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Butyrivibrio proteoclasticus

These are values that are computed from lab specific samples (Patent Pending)
LabFrequencyUD-LowUD-HighKM LowKM HighLab LowLab HighMean MedianStandard DeviationBox Plot LowBox Plot High KM Percentile Low KM Percentile High
Other Labs 1.24 60 7345 0 5731 1536.1 470 2140.2 0 5100 0 %ile 100 %ile
biomesight 60.39 0 50 10 660 0 2476 453.8 50 1031.7 0 570 0 %ile 91.3 %ile
thorne 100 31 291 9 251 129.9 142 61.6 30 182 0 %ile 100 %ile
thryve 12 0 0 1 115 0 62 24.9 20 19.1 10 38 0 %ile 100 %ile

External Reference Ranges for Butyrivibrio proteoclasticus

Butyrivibrio proteoclasticus (NCBI 43305) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 34.83 84.48 0.0035 0.0084
Statistic by Lab Source for Butyrivibrio proteoclasticus
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
Biomesight 65.002 %   0.044 %  0.101 % 1926.0 2963
bugspeak 100 %   0.007 %  % 1.0 1
CerbaLab 100 %   0.022 %  0.002 % 3.0 3
custom 19.672 %   0.076 %  0.095 % 12.0 61
es-xenogene 72.414 %   0.045 %  0.016 % 21.0 29
Medivere 100 %   0.435 %  0.253 % 7.0 7
Thorne 86.538 %   0.008 %  0.006 % 90.0 104
Thryve 12.662 %   0.002 %  0.002 % 176.0 1390

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Amino Acid and similar Conjugated Linoleic Acid 1 Studies recorded. The consensus is Increases📓, Click for details.
Amino Acid and similar l-proline 1 Studies recorded. The consensus is Increases📓, Click for details.
Antibiotics, Antivirals etc tetracycline (antibiotic)s 1 Studies recorded. The consensus is Increases📓, Click for details.
Common Supplements Baking Soda, Sodium Bicarbonate 1 Studies recorded. The consensus is Decreases📓, Click for details.
Common Supplements Tributyrin 1 Studies recorded. The consensus is Increases📓, Click for details.
flavonoids, polyphenols etc chestnut tannins 1 Studies recorded. The consensus is Increases📓, Click for details.
flavonoids, polyphenols etc quebracho 1 Studies recorded. The consensus is Increases📓, Click for details.
flavonoids, polyphenols etc quercetin,resveratrol 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) fish oil 2 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) lauric acid(fatty acid in coconut oil,in palm kernel oil,) 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) linseed(flaxseed) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Food (excluding seasonings) pomegranate 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) walnuts 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice camelina seed 1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice fucoidan 1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice plantago asiatica l. 1 Studies recorded. The consensus is Increases📓, Click for details.
Miscellaneous, food additives, and other odd items disodium fumarate (food additive) 1 Studies recorded. The consensus is Increases📓, Click for details.
Prebiotics and similar inulin (prebiotic) 1 Studies recorded. The consensus is Increases📓, Click for details.
Prescription - Other metformin (prescription) 1 Studies recorded. The consensus is Increases📓, Click for details.
Probiotics lactobacillus paracasei (probiotics) 1 Studies recorded. The consensus is Decreases📓, Click for details.
Probiotics saccharomyces boulardii (probiotics) 1 Studies recorded. The consensus is Increases📓, Click for details.

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